vanilla paste Archives

Berry recipes

Condensed milk-and-pecan squares

40 minutes

Biscuit recipes

Caramelised banana-and-crunchie ice cream

30 minutes

Apple recipes

Roasted strawberry and scone trifle

1 hour 30 minutes

Biscuit recipes

Edible cookie dough

10 minutes

Pineapple-and-coconut cake

Serves 4 - 6

Difficulty Easy

Prep Time 10 minutes

Cooking Time 40 minutes

Ingredients

280 g flour
1 t bicarbonate of soda
220 g caster sugar
2 free-range eggs
1 t vanilla paste or extract
3 T canola oil
1 t coconut essence (optional)
1 x 432 g can crushed pineapple, drained
100 g pecans, chopped

For the icing:

500 g cream cheese
100 g salted butter
1/4 cup maple syrup
1 T vanilla paste
80 g desiccated coconut, toasted

Method

1. Preheat the oven to 180°C and grease a 22 cm bundt tin.
2. To make the cake, sift the flour, bicarbonate of soda and sugar into a large bowl, then beat in the eggs, vanilla, oil and coconut essence. Fold in the pineapple and pecans. Pour into the cake tin and bake for 40 minutes, or until a tester comes out clean.
3. To make the icing, beat the cream cheese and butter until light and fluffy using an electric mixer, then add the remaining ingredients and mix until combined.
4. Once the cake has cooled, ice the cake or slice it and serve with dollops of icing.

Cook’s note: You'll find coconut essence at spice and baking shops. Use toasted or plain coconut for the icing, or use cream cheese and grated pineapple.

Find more cake recipes here.

Coffee pecan nut pie

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Air-fryer buttermilk chicken breasts

Chewy cookie pie

Condensed milk-and-pecan squares

Fairy cookies

Our ultimate gammon glazes

Coffee risotto

Caramelised banana-and-crunchie ice cream

Ever-ready apple crumble

Macaroons with jam

Banana flapjacks

Roasted strawberry and scone trifle

Edible cookie dough

Pineapple-and-coconut cake

Pineapple-and-coconut cake

Ingredients

Method